Many people have asked me to make my version of a Toblerone Cheesecake recipe public. I like keeping recipes quiet, but too many people have asked. My version requires no baking - you just pop it in the fridge once you're done.
Most people are suspicious of a chocolate cheesecake because they usually picture Cadbury's mixed with cheddar. That's a revolting prospect, I agree. Instead, this cake has a rich, creamy flavour that's always proven popular.
Or maybe people were just being too polite.
You'll need (serves 4-10 people):
- A fridge
- A cake tin
Here I'm using a tin around 20cm (8") in diameter
- 225g (8℥) of Toblerone chocolate
This is normally 3 standard bars of 75g (2½℥).
- 500g (18℥) of cream cheese
I recommend plain old Philadelphia, but I've also used locally made variants which have turned out fine.
- Half a metric cup of castor sugar (super-fine sugar; about 100g/3½℥)
- Half a metric cup of thickened cream (about 110g/4℥)
In the UK, you'll find this called whipping cream, and in the USA as light whipping cream, but either way it should contain about 35% milk fat.
- Half a metric cup of butter (about 120g/4℥)
- 250g (9℥) of sweet, plain, chocolate biscuit
Personally, Arnott's Choc Ripple biscuits are perfect, but you can use any plain sweet biscuits if you're stuck.
- 10mℓ (⅓fl℥) of Vanilla extract
If you can only find synthetic vanilla essence, don't bother.
What to do:
- Using a blender (or a Vitamiser if you're old-fashioned), crush your biscuits down to a grain texture
- Melt the butter into the crushed biscuit. To do this easily, without burning the butter, it's easier to use a microwave, so long as you're careful not to boil the butter.
- While the biscuit and butter mix is warm, use it to create a biscuit base within your cake tin. Make sure the bottom and sides of the tin are evenly covered, with the bottom being slightly thicker if possible.
- Once the biscuit base is done, put it in the fridge to congeal.
- Mix the cream cheese, thickened cream, caster sugar, and vanilla extract together in a bowl until it is a consistent mixture.
- Melt the Toblerone chocolate, making sure it's quite hot but not boiling or burning. You can use a double-boiler, or cheat by melting it in a microwave carefully and in small steps. If you use the microwave, make sure you stir the chocolate often.
- Quickly mix the chocolate into the mixture, but don't whip the mixture to avoid trapping bubbles of air. Mix until the mixture is consistent.
- Pour the mixture into the cake tin. You can shake the tin (sliding it back and forth on a kitchen bench) and tap it lightly to help settle and level the mixture.
- Put the cake in the fridge for around 24 hours to let it set properly.
And there you have it; Serve the cake slightly chilled and in small slices to avoid chocolate overdose!
If you liked this recipe, please leave a comment!
